You know how it rained all day every day in May? No? You don't? Oh...well, it rained all day every day in May.
It. Was. Miserable.
We slept in our Hunter boots just in case we were washed away by a freak flood. It's a legitimate concern! Manhattan is an island after all. There are TWO rivers cookies...TWO.
And then you know how it stopped raining and was 92 degrees with 100,000% humidity all last week? No? Seriously!?
Do you people not watch the weather?! Or the Today show at least?!
Weeeeeeeell muffins it was 92 degrees with 100,000% humidity. And one of the Blue-Eyed's lives an A/C free life (not by choice, dang pre-war building).
So we pretty much went from miserable to more miserable. Apparently we are very delicate creatures and do not deal well with freak weather patterns.
Uh, no, we are not being dramatic thankyouverymuch.
But then, the weather gods got it together (perhaps fearing a complete and total meltdown by 2 sweet but rather fed up bakers). The sun was shining, there was a gentle breeze, the sky was clear...the city didn't smell like ginormous landfill. You know, it was NICE.
So of course we had to make a celebratory treat.
And nothing is brighter and fresher and more "aaaaah gorgeous day!" worthy than Mummy's fairly famous lemon squares.
In typical Mummy-fashion the recipe was written in a combination of short hand, French and possibly Latin, but with a little work we managed to decipher it for you lovelies.
So grab some lemons and get to the kitchen. We're sure you'll eat these delicious treats rain or shine.
Makes 24 bars
For the crust:
1 cup (2 sticks) butter, room temperature
1/2 cup confectioners' sugar
2 cups flour
1/4 teaspoon salt
For the topping:
6 eggs, room temperature
2 1/2 cups sugar
Zest from 1 lemon
1 cup fresh lemon juice (4-6 lemons' worth)
1 cup flour
Confectioners' sugar for dusting
Preheat oven to 350 F. Generously butter a 9 x 13 pan and set aside.
To make the crust, mix together butter, flour, confectioners' sugar and salt in a food processor or electric mixer. Blend until combined fully and press into the bottom of the baking pan in an even layer. Bake for 15 minutes, until crust is just barely golden.
Leave oven on and allow crust to cool on wire rack while you prepare the topping.
In a food processor or in the bowl of an electric mixer fitted with the whisk attachment, combine eggs, sugar, lemon zest, lemon juice and flour until combined. Pour over cooled crust and bake for 25 minutes, until topping is just set.
Cool and dust with confectioners' sugar.